CURRIED ROAST VEGETABLES
Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that's perfect as a side dish or festive vegan meal!
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 1h
Number Of Ingredients 18
Steps:
- Place an oven rack in the middle of the oven. Preheat to 500 degrees.
- Combine the first 6 ingredients in a medium saucepan using 1 teaspoon salt or to taste. Bring to a simmer. Let the sauce simmer very slowly over low heat.
- Place the potatoes on a large roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil and sprinkle with a little salt and pepper.
- Place in the oven and roast 15 minutes.
- Remove pan from the oven, flip the potatoes and push them to one side.
- Place the onions, carrots, green beans, garlic and red pepper in the pan. Drizzle with 2 tablespoons of the oil and sprinkle with salt and black pepper to taste. Roast 15 minutes longer.
- Toss the broccoli with the remaining 1 tablespoon oil. Season with a little salt and pepper. Scatter over the top of the potatoes and return to the oven. Roast 15 more minutes.
- To serve: Pour the sauce over the vegetables and transfer to a serving platter or bowl. Garnish with cilantro sprigs and lime wedges.
Nutrition Facts : ServingSize 1, Calories 225 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 755 mg, Fiber 6 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 9 g
GRILLED VEGETABLES WITH GREEN CURRY MARINADE
A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes.
Provided by Outta Here
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
- 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
- 3. Prepare grill. (I use a gas grill).
- 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
- 5. Remove from heat and serve, or cool to room temperature and use on a salad.
Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4
RED CURRY SAUCE FOR FISH, RICE, OR VEGGIES
Simple, quick, and yummy. Serve this spicy sauce over any white fish, plain rice, or vegetables. Add more curry paste to increase the heat. Created for Zaar World Tour for the RedHot Renegades.
Provided by strawberrybird
Categories Sauces
Time 6m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk all ingredients in a small saucepan until blended. Add more curry to taste; be careful, a lot goes a long way.
- Heat over medium-low until bubbling. Reduce heat and simmer 5 minutes.
- Pour over fish, rice, and vegetables.
CURRIED SAUCE FOR RICE
A simple sauce nicely laced with curry to enhance steamed rice. I've used this recipe since I got it in 1979 but have long forgotten the cookbook's title.
Provided by woodland hues
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat.
- Add onions, reduce heat a touch, cook slowly until tender.
- Add chicken broth, salt, pepper, curry powder, lemon juice, and parsley.
- Spoon sauce over servings of hot rice.
- Sprinkle with a dash of paprika, if desired.
Nutrition Facts : Calories 60.7, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 696.9, Carbohydrate 4.4, Fiber 0.8, Sugar 1.6, Protein 2.9
INDIAN-STYLE GRILLED VEGETABLES
Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.
Provided by CookingONTheSide
Categories Onions
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
- Cover and chill for at least 1 hour to blend flavors.
- In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
- On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
- For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
- Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
- For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
- Cover and grill as above.
- Serve grilled vegetables with sauce.
Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6
GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE
Steps:
- Sauce: Grind onions, ginger, garlic to a paste. Heat oil. Add onion paste and cook till golden brown. Chop tomotoes and puree them in a blender. Add to the onion paste. Cook for 5 mts. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts. Vegetables: Heat oven to 350 degrees. Press tofu in paper towels to squeeze out excess water. Cut peppers, zuccini, tofu into cubes. Cut cauliflower into big flowerettes and boil in salted water for 1 minute. Put youghurt, tandoori masala, chili powder and coriander in blender. Dip all vegetables in the yoghurt dip and grill for 10-12 mts. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.
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